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Thai Coconut Peanut Soup

This is a quick and easy soup that’s loaded with flavour. Such high-impact ingredients as coconut milk, peanut butter, and hot chili sauce mean that this soup doesn’t require a long simmer.
Serves: 6
Prep Time: 30 min
Cook Time: 15 min


1 lb boneless, skinless chicken breast(s), cubed
1 tbsp extra virgin olive oil
5 cloves garlic, minced
2 shallots, diced
1 red pepper(s), chopped
1 cup cilantro, fresh, chopped
⅓ cup fish sauce
2 tbsp lime zest, grated
¼ cup lime juice
¼ cup peanut butter
3 tbsp hot chili sauce
2 tbsp soy sauce
2 tsp coriander, ground
1 tsp cumin, ground
1 salt, pinch
1 black pepper, pinch
6 cups chicken broth
2 cans coconut milk, 400 ml cans
7 oz wide rice noodles
1 lb shrimp, raw, peeled, deveined
½ cup blanched raw peanuts, chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In large saucepan, heat oil over medium high heat; cook garlic, shallots and red pepper until softened, about 3 minutes.

  2. Add chicken, half of the cilantro, the fish sauce, lime rind and juice, peanut butter, chili sauce, soy sauce, coriander, cumin, salt and pepper; cook, stirring, for 3 minutes.

  3. Add chicken stock and coconut milk; bring to boil. Break up noodles and stir into broth; return to boil. Reduce heat and simmer for 7 minutes.

  4. Stir in shrimp; simmer just until pink, about 3 minutes. Ladle into bowls; top with remaining cilantro and peanuts.

Nutrition Info

Per 645 g serving Amount
Protein49 g
Fat45 g
Saturated Fat27 g
Carbohydrate45 g
Fibre5 g
Sugar4 g
Cholesterol160 mg
Sodium1760 mg
Per 645 g serving % Daily Value
Vitamin A4
Vitamin C80
Vitamin B647
Vitamin B1274